Deviled Eggs

Deviled Eggs

 Servings: 6 (2 per person)

Prep Time 15 minutes

Cook Time 10 minutes

Cooling Time 5 minutes

Ingredients

• 7 large eggs, steamed or hard boiled (see notes)
• 3 1/2 Tbsp mayonnaise
• 1 tsp (heaping) dijon mustard (or more to taste)
• 1 tsp white wine vinegar
• 3 tsp minced fresh chives, divided (or 1 1/2 tsp dried)
• 1/8 tsp cayenne pepper (or to taste)
• Salt and freshly ground black pepper
• 2 slices bacon, cooked and chopped small (optional)
• Paprika, for garnish

Instructions

1. Peel eggs, then slice into halves.
2. Transfer yolks to a small mixing bowl. Use a fork to mash up yolks.
3. Add mayonnaise, dijon mustard, vinegar, 2 tsp fresh chives (or 1 tsp dried), cayenne pepper, and season with salt and pepper to taste.
4. Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little milk or olive oil, 1 tsp at a time.
5. Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 12 of the egg whites* (reserve the last 2 for another use).
6. Garnish with optional bacon and remaining 1 tsp fresh chives (or 1/2 tsp dried). Sprinkle lightly with paprika to taste and a little more pepper. Serve or refrigerate up to 2 days in an airtight container.

Recipe Notes

• *Alternatively egg yolk mixture can just be spooned into egg white haves if you don't have a piping bag and tip.

STEAMED EGGS

• Fill a pot with 1-inch of water, add steamer basket to pot. Bring water to a boil over medium-high heat.
• Carefully add eggs, cover. Reduce heat to medium and let eggs steam 12 minutes.
• Once time is up carefully remove eggs and transfer to ice water. Let cool 5 minutes.

HARD BOILED EGGS

• Place eggs in medium saucepan, cover with 1-inch of water,
• Heat saucepan over high heat, bring water to a boil.
• Remove pan from heat, cover with lid and let sit for 14 minutes.
• Then transfer eggs to bowl of ice water and let sit 5 minutes before peeling.

POSSIBLE VARIATIONS

• Add some tiny diced pickles or drained pickle relish (sweet or savory depending on what you like).
• Use herbs for extra flavor chives, dill, parsley or tarragon (if you are a fan of that licorice-like taste) are good options.
• Substitute finely minced green onion or red onion in place of chives. Or a few pinches of onion powder.
• For some crunch add finely chopped celery or bell peppers (roasted or raw).
• Add for a boost of flavor add small chopped, cooked bacon, ham, or crab meat.
• Try with another type of vinegar. Red wine or apple cider vinegar are great options.
• Go with a 1/4 tsp of hot sauce such as Tabasco, Tapatio, Sriracha or Cholula in place of cayenne pepper if preferred.
• Use different types of mustard. Prepared yellow, dijon, stone ground, spicy. And of course add more to taste.
• Add other spices you like. Things like curry powder, chili powder, garlic powder, ranch seasoning or old bay will taste great.